This is a favorite of my parents. They often request it for special dinners (birthdays, holidays or potlucks) and I am always pleased with a recipe that comes out so good and can be assembled ahead of time. Give this one a try if you enjoy Tex-Mex flavors. I found this treasure in an omnivore cookbook and made my own vegetarian substitutions and it comes out perfect every time.

Ingredients:

1 lb. of Yves brand veggie ground ~ or your favorite brand
1 can (16 oz) refried beans
1/2 cup finely chopped onion
2 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 package (8 oz) manicotti shells
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) light sour cream (or vegan alternative)
1 cup shredded Mexican style cheese (optional)
1/4 cup sliced green onions
Sliced ripe olives, optional garnish

Instructions:

In a bowl, combine veggie ground, refried beans, 1/2 cup chopped onion, chili powder and oregano.

Spoon into uncooked manicotti shells; arrange in a greased 13x9x2 inch baking dish.

Combine water and picante sauce; pour over shells.

Cover and refrigerate over night.

Remove from refrigerator 30 minutes before baking.

Cover with foil and bake at 350 degrees for about 1 hour.

Uncover; spoon sour cream over the top.

Sprinkle with cheese, green onions and olives if desired.

Bake 5 to 10 minutes longer.

Yield: 8 servings

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